Perfect for Christmas Sandwiches:
Garlic and Shallot Country Style Bread
(Breadmaker)
Today is the last Sunday in Advent, which means that Christmas day is very close……I’ve been cleaning, polishing, decorating, making beds, setting tables, writing cards, baking and cooking, with many of my bakes and meals making their way into the freezer. And, with not enough hours in the day to finish my chores, the fabulous Panasonic bread maker that I was sent a few weeks ago, has been an invaluable workhorse in the kitchen. It quietly mixes, kneads, proves and bakes amazing loaves of bread in the background whilst I get on with other things, and today’s recipe for Garlic and Shallot Country Style Bread is my latest recipe creation, which is more than good enough to share with all my readers.
As I said in my last bread recipe post, From The Lavender and Lovage Bakery: Country Style Walnut Bread Rolls, I actually love making bread by hand, and when time permits, that’s what I do several times a week; but, with time at a premium now, there’s nothing wrong with using a breadmaker from start to finish, and with my new kitchen toy, the Panasonic Break Maker (Model SD-ZB2502), bread never tasted so good from a breadmaker. The programmes are easy to follow, as well as being very helpfully printed in the upper lid of the machine, so no need to keep referring back the manual. It’s easy to programme, with buttons for size and crust colour, and in this age of complicated LED operations, it’s nice to see a “start” and “finish” button.
Today’s recipe for my Allium loaded bread loaf is just fabulous – it’s rustic and loaded with wonderful flavours, as well as having a crunchy, golden crust……we enjoyed a slice or two when it was warm with butter, pickled onions, chutney and extra mature Cheddar cheese – a sort of impromptu Ploughman’s Lunch. The day after I baked it, it made the most amazing toast, and later on, it was the perfect vehicle for a proper Welsh Rarebit for tea. I used garlic granules and dried shallots for the flavourings, which worked like a dream in this recipe. The dried shallots “swell” once they come into contact with the liquids and rehydrate, studding the loaf with delectable little morsels of flavour capsules. Apart from the enticing aroma as it bakes, the taste is just sublime and I shall be baking this bread again, many times.
I hope you are all enjoying your Advent Sunday, and I hope for those of you with breadmakers, this recipe has inspired you enough to make it – do let me know if you do. That’s all for today, I’ll see you next week with some reviews and more recipes, as well as a couple of new giveaways, Karen
Disclaimer: I received a Panasonic SD-ZB2502XBC Breadmaker RRP: £139:99 for review; all opinions and views are my own and I was not asked to share them here, but I chose to do so as I was impressed with the appliance and it’s performance.
Garlic and Shallot Country Style Bread (Breadmaker)
Print recipe
| Serves | 1 large loaf |
| Prep time | 10 minutes |
| Cook time | 4 hours |
| Total time | 4 hours, 10 minutes |
| Allergy | Wheat |
| Dietary | Vegetarian |
| Meal type | Bread |
| Misc | Child Friendly, Freezable, Pre-preparable |
| Occasion | Birthday Party, Casual Party, Christmas, Easter |
| Region | British |
| By author | Karen Burns-Booth |
Ingredients
- 560g strong white bread flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons garlic granules (NOT garlic salt)
- 2 tablespoons dried shallots, or onions (placed in the dry ingredients)
- 2 tablespoons olive oil or rapeseed oil
- 350mls tepid water
- 1 teaspoon fast-action dried yeast (placed in the yeast dispenser if your machine has one)
Note
A delightfully rustic loaf of bread that is extremely easy to make in the bread maker; the garlic and shallots are fabulous in this loaf, and add an almost "garlic bread" taste to it, especially when served warm and spread with butter.
Directions
| Step 1 | Put the ingredients into your bread machine in the order that is written in your manual; mine is dry first and wet last, with the yeast going in a special dispenser. |
| Step 2 | Select the 1 kilo or 2lb (extra large) setting on White Rapid or White Normal; choose your crust finish - I prefer dark. |
| Step 3 | When cooked, take out straight away with OVEN GLOVES & turn out to cool on a wire cooling rack. |
| Step 4 | If the paddle stays in the bread - remember to take it out BEFORE cutting the bread. |
| Step 5 | Serve cut in slices with butter and cheese, or for sandwiches and toast. |
Donna says
Oh, my goodness! I read your garlic and shallot bread recipe and fell in love. Thanks for this winner!
Karen Burns-Booth says
Thanks Donna! It was and is, as I have made another one today, a fabulous and very tasty loaf of bread!
Jeanette says
Thank you Karen saved as I must make bread during these Winter months. Big storm coming in & no bread will not work for me.
Karen Burns-Booth says
I am so sorry for the late reply Jeanette, I hope the storm passed quickly as you DID get to make this bread! Karen
Glamorous Glutton says
I can almost taste this, I bet it’s amazing. Perfect for all those Boxing Day cold meats. Have a wonderful Christmas Karen, it’s been a joy to be your friend. GG xx
Karen Burns-Booth says
THANKS GG and I am so sorry for my late reply – the turkey, wine and all the trimmings got in the way! 🙂 Karen
Millie | Add A Little says
This looks lovely! The flavours sound delicious!
Karen Burns-Booth says
Thanks Millie – it has such great flavours!
Rosie 316 says
Hi Karen. It’s just me… I stumbled upon this recipe and I just HAVE to give it a try. Only one problem… my bread machine has disappeared over the years while moving here and there. Could you possibly tell me how to make this the old fashion way (by hand)? I am NOT a baker, so I really need to learn it the right way. Thanks for any help. Hugs to you, my dear.
Karen Burns-Booth says
Hi Rosie darlink!
Here’s how to do it by hand!
1. Combine the flour, yeast, salt and sugar together in a bowl or in a food mixer with a dough hook; then add the garlic, shallots, oil and water. Knead until smooth – this will take about 8 to 10 minutes, or if using a food mixer, knead for 4 to 5 minutes until the dough is smooth and has not lumps
2. Put the dough into a floured bowl and cover with some cling-film or a clean tea towel, set it somewhere warm and allow to rise for about 1 hour – it should double in size in an hour.
3. Take the dough out and knock it back before kneading quickly and the shaping it and putting it into a well greased loaf/bread tin. Cover and allow to rise for a further 1 hour or so – the dough needs to be 2″ (5cms) above the sides of the loaf tin.
4. Bake for 30 to 40 minutes in a pre-heated oven 180C/375F/Gas 5 until well risen and golden brown. (Check the loaf is cooked by carefully turning it out of the tin and tapping the base, it should sound hollow if it is fully baked.)
5. When it is baked, turn them it onto a wire cooling rack and allow to cool.
debbie says
I don’t have dried shallots so I sauteed 5 large thin sliced shallots (half cup when cooked) and 5 big slice cloves of garlic (just until soft and starting to turn golden). I used my hand held stick blender and pulsed the garlic with the water for the recipe just a couple of bursts to break up the garlic. I put the garlic/water/shallots in my bread machine first then the rest of the ingredients…I used Canadian All-purpose flour as my flour.
I used my dough cycle then baked it off in a loaf pan as per your instructions in the comments. I rubbed the hot loaf with some butter to make for a soft crust when cooled completely.
It turned out FABULOUS!
Karen Burns-Booth says
Thanks for sharing this Debbie, it will be really useful for others, and I am so pleased the bread turned out so well. Karen
Jana Dinelle says
I just saw this post for the first time today (January 4, 2019). I live in Canada. and I’ve been using a Panasonic bread machine for over 20 years. I am very happy to see that you are happy with the machine; they are hard to come by, nowadays!
What lead me to finding you? A Google search for an onion bread! So, I will be trying this loaf out this weekend.
Thank you for posting.
Jana Dinelle
Karen Burns-Booth says
Thanks so much for your kind words Jana and I hope the bread was a success! Happy New Year, Karen
Karen Burns-Booth says
Thanks Jana, let me know how the bread turns out too, Karen